I'm brewing my first big Imperial Stout (1.100 OG) and after 4 weeks I still haven't achieved my desired FG. Here's my fermentables list:
15 lbs LME (light)
1 lb Chocolate
1 lb Roasted Barley
3/4 lbs Crystal 60L
3/4 lbs Crystal 120L
Brewers friend expected an OG of 1.940, and I got very close to that with 1.100. It calculated 1.018 FG but as mentioned in the title it's only achieved 1.041 after 4 weeks. I only steeped the specialty grains but I'm pretty sure that brewers friends calculator accounts for that.
I pitched almost 2 full packs of Safale US-05 and aerated very well (ran the entire wort through a nylon mesh bag) before pitching. I heard that under aeration for big beers can be a problem, but isn't oxygen only required for yeast to multiply? I thought it would still ferment until its target FG but possibly just slower right (with possibly flavour changes)? I read somewhere that warming it up and agitating the yeast back into solution might help? Or possibly re-pitching another pack of Safale US-05?
My apartment is usually around 68 degrees during the day, but sometimes at night it goes as low as 60. I'm still new to brewing and haven't figured out a temperature control system yet, but I could buy a heater for that room if you guys think it would help.
Any help would be appreciated, and let me know if I missed any important info.
15 lbs LME (light)
1 lb Chocolate
1 lb Roasted Barley
3/4 lbs Crystal 60L
3/4 lbs Crystal 120L
Brewers friend expected an OG of 1.940, and I got very close to that with 1.100. It calculated 1.018 FG but as mentioned in the title it's only achieved 1.041 after 4 weeks. I only steeped the specialty grains but I'm pretty sure that brewers friends calculator accounts for that.
I pitched almost 2 full packs of Safale US-05 and aerated very well (ran the entire wort through a nylon mesh bag) before pitching. I heard that under aeration for big beers can be a problem, but isn't oxygen only required for yeast to multiply? I thought it would still ferment until its target FG but possibly just slower right (with possibly flavour changes)? I read somewhere that warming it up and agitating the yeast back into solution might help? Or possibly re-pitching another pack of Safale US-05?
My apartment is usually around 68 degrees during the day, but sometimes at night it goes as low as 60. I'm still new to brewing and haven't figured out a temperature control system yet, but I could buy a heater for that room if you guys think it would help.
Any help would be appreciated, and let me know if I missed any important info.